Porcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments

The production of bioactive peptides from animal-based raw materials highly depends on enzymatic hydrolysis. Porcine placenta is an underutilized biomass in Thailand’s pig farms, yet it is still a source of proteins and beneficial compounds. Porcine placenta could be used as a protein substrate for...

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Autores principales:	Phanthipha Laosam, Worawan Panpipat, Gorawit Yusakul, Ling-Zhi Cheong, Manat Chaijan
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/3d5e8ea867df48e09e0fe7d421cad977
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spelling	oai:doaj.org-article:3d5e8ea867df48e09e0fe7d421cad9772021-11-04T06:09:17ZPorcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments1932-6203https://doaj.org/article/3d5e8ea867df48e09e0fe7d421cad9772021-01-01T00:00:00Zhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8544860/?tool=EBIhttps://doaj.org/toc/1932-6203The production of bioactive peptides from animal-based raw materials highly depends on enzymatic hydrolysis. Porcine placenta is an underutilized biomass in Thailand’s pig farms, yet it is still a source of proteins and beneficial compounds. Porcine placenta could be used as a protein substrate for the production of enzymatic hydrolysate, which could be employed as a functional food ingredient in the future. The goal of this study was to enzymatically produce porcine placenta hydrolysates (PPH) using three commercial enzymes (Alcalase, Flavouzyme, and papain) and evaluate their in vitro antioxidant and antibacterial activity. The degree of hydrolysis (DH) increased as the enzyme load and hydrolysis time increased, but the DH was governed by the enzyme class. The maximum DH was found after using 10% enzyme for 20 min of hydrolysis (36.60%, 31.40%, and 29.81% for Alcalase, Flavouzyme, and papain). Depending on the enzyme type and DH, peptides of various sizes (0.40–323.56 kDa) were detected in all PPH. PPH created with Alcalase had an excellent reducing capacity and metal chelating ability (p < 0.05), whereas PPH made with Flavourzyme and Papain had higher DPPH• and ABTS•+ inhibitory activities (p < 0.05). Papain-derived PPH also had a strong antibacterial effect against Staphylococcus aureus and Escherichia coli, with clear zone values of 17.20 mm and 14.00 mm, respectively (p < 0.05). When PPH was transported via a gastrointestinal tract model system, its antioxidative characteristics were altered. PPH’s properties and bioactivities were thus influenced by the enzyme type, enzyme concentration, and hydrolysis time used. Therefore, PPH produced from porcine placenta can be categorized as an antioxidant and antibacterial alternative.Phanthipha LaosamWorawan PanpipatGorawit YusakulLing-Zhi CheongManat ChaijanPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 10 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Phanthipha Laosam Worawan Panpipat Gorawit Yusakul Ling-Zhi Cheong Manat Chaijan Porcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments
description	The production of bioactive peptides from animal-based raw materials highly depends on enzymatic hydrolysis. Porcine placenta is an underutilized biomass in Thailand’s pig farms, yet it is still a source of proteins and beneficial compounds. Porcine placenta could be used as a protein substrate for the production of enzymatic hydrolysate, which could be employed as a functional food ingredient in the future. The goal of this study was to enzymatically produce porcine placenta hydrolysates (PPH) using three commercial enzymes (Alcalase, Flavouzyme, and papain) and evaluate their in vitro antioxidant and antibacterial activity. The degree of hydrolysis (DH) increased as the enzyme load and hydrolysis time increased, but the DH was governed by the enzyme class. The maximum DH was found after using 10% enzyme for 20 min of hydrolysis (36.60%, 31.40%, and 29.81% for Alcalase, Flavouzyme, and papain). Depending on the enzyme type and DH, peptides of various sizes (0.40–323.56 kDa) were detected in all PPH. PPH created with Alcalase had an excellent reducing capacity and metal chelating ability (p < 0.05), whereas PPH made with Flavourzyme and Papain had higher DPPH• and ABTS•+ inhibitory activities (p < 0.05). Papain-derived PPH also had a strong antibacterial effect against Staphylococcus aureus and Escherichia coli, with clear zone values of 17.20 mm and 14.00 mm, respectively (p < 0.05). When PPH was transported via a gastrointestinal tract model system, its antioxidative characteristics were altered. PPH’s properties and bioactivities were thus influenced by the enzyme type, enzyme concentration, and hydrolysis time used. Therefore, PPH produced from porcine placenta can be categorized as an antioxidant and antibacterial alternative.
format	article
author	Phanthipha Laosam Worawan Panpipat Gorawit Yusakul Ling-Zhi Cheong Manat Chaijan
author_facet	Phanthipha Laosam Worawan Panpipat Gorawit Yusakul Ling-Zhi Cheong Manat Chaijan
author_sort	Phanthipha Laosam
title	Porcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments
title_short	Porcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments
title_full	Porcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments
title_fullStr	Porcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments
title_full_unstemmed	Porcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments
title_sort	porcine placenta hydrolysate as an alternate functional food ingredient: in vitro antioxidant and antibacterial assessments
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/3d5e8ea867df48e09e0fe7d421cad977
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Porcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments

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